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  • The Perfect {Bakery Style} White Cake

    filed under: White Cakes on February 22, 2013

    I have been searching for this cake for about two years now.  In my experience, making a White Cake at home is just never as good as the bakery. (Sorry!  I know some of you just cringed reading that.) Until now.

    The Perfect White Cake

    White Cake Recipe

    I am not kidding when I tell you that this recipe is it.  The flavor is fantastic and the texture is truly perfection.  Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.

    And I know you will too.  As I noted in the recipe I found this cake on Epicurious who got it from Cooks Illustrated.  I have never been led astray with either of those sources so I am confident you will find the same success I did!

    One major adaptation I did was using 8-in cake pans.  The original recipe calls for 9-in and about 5 minutes less cooking time.  If you plan on using 9-in plans please do consult the original recipe.  The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.


    The Perfect Homemade White Cake


    I used my famous Whipped Vanilla Buttercream recipe to frost this cake. (You can see a video of me decorating a cake with this design here) This is the BEST buttercream (American version) that I have ever tried.

    FOR AN EXTRA VELVETY TEXTURE: try subbing sour cream for the butter. You would use 3/4 cup for this recipe.

    The Best Homemade White Cake

    I have made this cake more times than I can count!  It works every time and tastes bright and fresh.

    So many folks ask me this, “How do you get a truly white cake?”

    1. Egg whites in the recipe. There should not be egg yolks in a white cake recipe.

    2. Butter color. I try to use a pale butter. There are many brands of butter that have the most glorious, rich, and vibrant yellow tones. I don’t use those when trying to make my cake white. You can also whip butter on its own for 3-5 minutes to lighten its color.

    3. Imitation clear extract. Vanilla can add a dark tinge to your batter, taking away from a vibrant white. Imitation clear vanilla extract helps to keep the batter colorless.

    Partial Frosting of White Cake

    There is just something beautiful about a naked cake, you know?

    The Perfect White Cake

    I think my heart skips a beat when I see a white on white cake.  This is the “after” of my naked cake above.


    One of the MOST common questions I get about this cake is:

    Can I make it into cupcakes?

    Yes… kinda. You will need to adjust cooking times dramatically. Start checking at 15 minutes; you want to cupcakes to no longer appear “wet” in the center and to spring back when touched. If the edges are brown(dark) the cupcakes may be overdone.

    Do not fill the cupcake liners more than 2/3 full.

    The cupcakes do not create a big dome, they will be a bit flatter.

    If you want the PERFECT WHITE CUPCAKE, I recommend my Elegant Cupcake Recipe.

    4.73 from 11 votes
    White Cake Recipe
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
    Course: Dessert
    Cuisine: American
    Keyword: white cake
    Servings: 8 slices
    Author: Amanda
    • 2 1/4 cups (225g) cake flour
    • 1 cup (245g) whole milk at room temperature
    • 6 (240g) large egg whites at room temperature
    • 2 tsp. almond extract
    • 1 tsp. vanilla extract
    • 1 3/4 cup (350g) granulated sugar
    • 4 tsp. baking powder
    • 1 tsp. table salt
    • 1 1/2 sticks (3/4 cup or 169g) unsalted butter softened but still cool, cut into cubes
    1. Heat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment, or spread GOOP)

    2. (Make sure milk and eggs are room temperature.)Pour milk (I used whole), egg whites, and extracts into a medium bowl and stir with a fork until blended.

    3. Mix cake flour, sugar, baking powder, and salt in the bowl of electric mixer at slow speed. (just to sift and incorporate ingredients) Add butter, cut into cubes and continue beating on low for about 1-2 minutes.

    4. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
    5. Pour batter evenly between two prepared cake pans.
    6. Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
    7. Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to room temperature.

    8. Frost cakes with favorite frosting.


    If you like this Perfect White Cake you will surely love these:

    Perfect Yellow Cake!

    Homemade Yellow Cake Mix

    Perfect Crusting Buttercream

    The Perfect Crusting Buttercream

    Chocolate Rose Cake!

    The Perfect Chocolate Cake

    Simple, fast, and so easy to personalize!

    Here is a slightly different take on the same frosting design above.

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    This is the best vanilla cakes I’ve ever had! My only issue that I always have when making it is how to incorporate the butter into the flour mixture. No matter how small I cut the butter or how soft it is it never fully mixes into the batter. Is there a reason why I couldn’t just mix the butter and sugar together and then add the wet ingredients then the flour mixture? If I did it that way would it change the overall consistency of the cake?

    Will this cake be good for tiered cakes

      Which cake will do the best for wedding cake white,or cream cheese pound cake

    I made this for a new year’s eve party. I didn’t like it all that much. the crumb was coarse and it was weird because it seemed like it was dry but I wouldn’t call it moist, it was more like the cake was wet but still dry. I will give it another go because it was probably user error, but the first round wasn’t impressive.

    This cake recipe works! I have never found a “from
    Scratch” white cake recipe as moist and light as
    Duncan Hines white cake mix. But this recipe does it. Followed exactly. I cut the almond extract in half and did use vanilla, and it did not darken the cake. Kudos the creators of this recipe. Tastes like wonderful wedding cake.

    What is the weight of a stick of butter? In grams or ounces please

      113-114 grams

    Can you use regular flour instead of cake flour

      Changing the Flour in this recipe can change the consistency outcome. Cake Flour is different than All Purpose Flour.

    wonderfull recipe!!!
    Its so easy and yummy!!

    You are one heck of a baker, my dear!!

    Can you use your chocolate and white cake for a semi naked cake? I plan to cook in 3 inch pans 6, 8, 10. Or do you have a different recipe you could recommend?

    I need the recepe of better butter cream it look deliches

    This recipe is now my favorite white cake recipe. THANK YOU!

    Thank you so much I love your recipes. They are the best.

    This cake looks lovely! I am making a wedding cake: 2-10s, 2-8s, 2-6s covered in fondant and looking for ahold white cake recipe.
    Do you think it’ll hold up?
    I’ll probably have to make four recipes I think, or two doubles.

    Would this recipe work well if I were to split this into 6 pans to make rainbow cake? How would you adjust the baking time if so? Same as the cupcakes?

    I have read many of the comments. Reviews are mixed for this recipe, and I think I may guess why–it does not state whether or not the cake flour is to be pre-sifted before measuring.

    Hi Amanda! In your comment below the recipe, you mention that if a velvety texture is desired, to substitute sour cream for the butter. Does this comment apply to the buttercream frosting or to the cake recipe?

    How much is 1 1/2 sticks of butter in grams

    I used this recipe for cupcakes. I didn’t have cake flour so I substituted all purpose flour mixed with cornstarch. The cupcakes were golden and flat on top, with a light, airy texture inside. My mom compared it to angel food. They were still delicious! Next time I will try the recipe meant for cupcakes lol.

    Have you ever used self rising flour and in your cakes? I’ve never baked cakes any other way. I tried the Pink Velvet cake and it was gorgeous but tasted horrible. Any suggestions for me? I love everything on this site!

    Absolutely delicious! Easy recipe to follow. Cake comes out moist & fluffy. Thank you so much for sharing this recipe.

    Dumb question But when you bake with the cake pans are they non-stick or do you use the regular pans and Grease them with oil and flour so the cake won’t stick?

    What is the baking temperature for this white cake? I want to try. I’m a beginner very interested in baking perfect cake with love for family only for now. Thank you.

    Skin the cooled cake and once you ice it, it will truly be white cake. When my Mother and I made Wedding Cakes that is what we did. No brown from the cake showed through. Just the moist white cake itself. JMO

      Carol, that is my method also. Cutting into a lovely wedding cake only to see brown next to the very white buttercream is not very pretty.

    Do you have any cake 🎂 recipes for diabetes because I found out that I have it and I need recipes for that because I cannot eat just anything I want to eat like sweets and I love sweets but I cannot have them so please if you have any recipes for diabetes would you please send them to me !!!????!

    It turned out rather salty on the first attempt. I’m baking my Mother’s wedding cake and I’ve been testing recipes. I think on the next attempt I’ll use less almond extract, but I’m wondering if other’s had the same issue or if maybe I used the wrong measurement of almond extract.

    Don't Pass on Dessert!